Venison Haunch Roast - For your perfect CHRISTMAS DINNER

VENISON HAUNCH Roasted for the christmas dinner Do you live in The Netherlands? Order these venison haunch at beef&steak - http://www.beefensteak.nl/en/ Subscribe tot the Grill Dome newsletter: http://bit.ly/VB0oHw Ingredients: 1 venison haunch fresh garlic cloves fresh rosemary fresh thyme 700 ml venison fond 300 ml red port wine salt and pepper How To: Take off hte bottom part of the leg Cut out the bone from the meat String up the meat Insert some rosemary and garlic Spinkle in some pepper and salt Smoke the the venison at 180 degrees Celsius or 350 degrees Fahrenheit Meanwhile prepare the sauce 700 ml venison fond reduced to 1/3 Add some fresh stalks of rosemary and thyme add 300 ml red port wine and reduce to 1/3 again add some butter When the core temperature reaches 57 degrees Celsius or 134 degrees Fahrenheit the roast is done Let the roast rest for 15 minutes before carving it at the table. Music courtesy of Audio network Royalty free music Title: Rock the Rodeo Artist: Tim Reilly